The first three vegetables that come to my mind when I hear the mention of Spring are sweet green peas, asparagus and artichokes. With the temperatures becoming slightly warmer this time of year and your next gardens being planted, it is still a good time for a hearty stew like this one. Cubes of tender veal are first browned and then braised in a mixture of white wine and chicken stock, along with garlic, onions and the flavorful mixture of herbes de Provence.
After about an hour of cooking over low heat, the meat will be super tender–signaling the perfect time to add in your asparagus tips, frozen green peas and frozen artichoke hearts. A touch of fresh lemon zest and juice, along with a grating of Parmesan or Pecorino cheese on top of the stew add the most marvelous finishing touches. I like serving a stew like this one over cooked pearled farro or wheat berries, but white rice or egg noodles are also lovely.
(To view this recipe, click on the blue title of the blog post above*)
Spring Veal Stew
Ingredients:
- 1 1/2 lbs. veal stew meat (pork shoulder would also work well*)
- salt and pepper
- 1 Tablespoon AP flour
- 1 Tablespoon unsalted butter
- olive oil
- 1/4 cup dry white wine
- 1 yellow onion, chopped
- 3 garlic cloves, thinly sliced
- pinch of crushed red pepper flakes
- 1/2 teaspoon dried herbes de Provence
- 4-5 cups low sodium, organic chicken stock
- 1 cup frozen green peas, thawed
- 1 cup asparagus, cut into 1-inch pieces
- (1) box frozen artichoke hearts, thawed
- zest and juice of 1 lemon
- grated Parmesan or Pecorino cheese, for serving
Directions:
- Pat dry the meat with paper towels. Place in a bowl and season with ½ teaspoon of salt and a grinding of black pepper. Toss together with the flour.
- Heat the butter and 1 tablespoon of the oil in a large Dutch oven or straight-sided skillet over medium heat; once the oil shimmers, add in the seasoned meat and cook until browned on all sides, turning as needed. Transfer to a plate.
- Deglaze the pan with the wine over medium-low heat, scraping up the brown bits from the bottom of the pan. Add the onion and garlic, along with the herbes de Provence and pinch of crushed red pepper. Cook for 3-4 minutes, stirring often, or until softened.
- Stir in the chicken stock and add the meat back into the pan. Reduce the heat to low and cover; cook for 1 hour or until the meat is very tender. At this point, add in the three veggies to the pan, along with the lemon zest and juice. Increase the heat to a low simmer and cook for 10-12 more minutes or until the asparagus are tender. Taste and adjust seasonings if necessary. Serve the warm stew with a grating of cheese over a pasta or whole grain.
Tagged: artichoke hearts, asparagus, braised meat, braising, chicken stock, garlic, green peas, herbes de provence, onions, peas, pecorino cheese, spring stew, spring veal stew, stew, veal, veal stew, veal stew meat, white wine
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